Part 20 (2/2)
SUPPER Venetian egg in chafing dish
=Venetian egg in chafing dish.= Mince an onion and cook in saute pan in two ounces of b.u.t.ter, then add half a can of firm tomatoes and cook for twenty minutes. Add a pound of eastern cheese, broken into small bits; season with salt, paprika, a little Worcesters.h.i.+re sauce, and half a teaspoonful of mustard. Stir continuously. Last, add three lightly beaten eggs, and stir until thick. It should be of the same consistency as a Welsh rabbit. Serve either with, or on, toast or toasted crackers.
=Eggs, Voltaire.= In the bottom of a b.u.t.tered cocotte or egg dish place a spoonful of chicken hash, on top break a raw egg, and season. Cover with cream sauce and grated cheese. Bake until the tops are brown.
=Cream of chicken, Reine Hortense.= Make a cream of chicken soup in the usual way. Take a cup of peeled almonds to each quart of the soup, pound into a pulp in a mortar, pulverizing thoroughly; mix with milk, strain, and add to the soup.
=Canape Romanoff.= Mix a boxful of smoked Norwegian sardines with three ounces of hot b.u.t.ter, mash fine, and force through a sieve. Stir in four spoonfuls of cream, and spread over toast cut in fancy shapes. Garnish with ripe and green olives. Serve as a fancy sandwich at tea or bridge parties, or as an appetiser for dinner.
=Braised sweetbreads, Marie Louise.= Soak the sweetbreads in cold water for no less than three hours, changing the water two or three times.
This draws all the blood from the sweetbreads. Then put into a large pot, with plenty of cold water, and bring to the boiling point; then drench with cold water to cool. In a saucepan put a sliced carrot, a sliced onion, a bay leaf, a clove, parsley in branches, a piece of salt pork rind, b.u.t.ter the size of half an egg, and one cup of stock or broth of any kind. Place the sweetbreads on top, and place in oven and cook for half an hour, basting frequently. The sweetbreads should turn an even yellow. Trim some artichoke bottoms, cut in half, and place the sweetbreads on top. Mix the juice from the baked sweetbreads with a cup of cream sauce and a sherry gla.s.sful of dry sherry. Pour this over the top, sprinkle with chopped parsley, and return to oven for two minutes.
=Pears in syrup.= Make a syrup with a cup of sugar, and water enough to cover. Add the juice or rind of a lemon, a few cloves, and a stick of cinnamon. Quarter the pears, remove the cores, and cook in the syrup for eight or ten minutes, or until tender. Old hard pears may require a half an hour or more before they are sufficiently cooked. A little claret or white wine may be added, if desired.
APRIL 2
BREAKFAST Preserved figs with cream Ham and eggs Rolls Coffee
LUNCHEON Terrine de foie gras a la gelee Eggs, Texas clover Broiled squab with fresh mushrooms French fried potatoes Romaine salad Brie cheese and crackers Coffee
DINNER Blue Point oysters on half sh.e.l.l Clear green turtle soup, au Madere Queen olives Crab poulette Roast chicken Fresh asparagus, Hollandaise Rissolee potatoes Sliced tomatoes, French dressing Omelette Robespierre Coffee
=Eggs, Texas clover.= Chop a green pepper, put in ca.s.serole with one ounce of b.u.t.ter, and simmer until the peppers are soft; then add ten beaten eggs, season with salt and pepper, and scramble. Before serving add a dozen parboiled oysters, a little cream, and a piece of fresh b.u.t.ter.
=Terrine de foie gras a la gelee.= Serve as an appetiser, cold, with meat jelly. The foie gras comes from Europe, being a particular specialty of Strasbourg, Alsace. It is a goose liver pie, baked in terrines.
=Broiled squab.= Split the squab, season well, roll in oil and broil.
Serve on a piece of freshly-made toast, cover with maitre d'hotel sauce, and garnish with half a lemon and watercress.
=Broiled squab with fresh mushrooms.= Prepare as above, with the addition of four broiled heads of fresh mushrooms on top of the squab.
=Clear green turtle soup.= May be made from live turtle, or the Florida canned turtle, which is the most common for home use. Put a can of green turtle meat in a pot and bring to a boil, then drain off the broth, and save. Cut the meat in one-half inch squares. In a ca.s.serole put one sprig of thyme, one sprig of sweet basilic herb, one gla.s.s of sherry, and reduce until nearly dry. Then add two quarts of strong consomme, bring to a boil, and thicken with a soupspoonful of arrowroot diluted with a little cold water. Add the arrowroot while the consomme is boiling. After boiling for five minutes strain through a fine cloth, put back in the ca.s.serole, add the turtle meat, and season with salt and Cayenne pepper. Before serving add a gla.s.s of very old Madeira and the turtle juice.
=Omelette Robespierre.= Take six canned apricots, or six fresh apricots boiled in syrup, and cut in one-quarter inch squares. Make an omelette with ten eggs, and with very little salt. Make the omelet soft. Put on a platter, sprinkle with plenty of powdered sugar, and burn with a red-hot poker. Warm the apricots, and put at both ends of the omelet; pour two ponies of absinthe over the top, and light before bringing to the table.
Anisette liqueur may be used in place of the absinthe if more convenient.
APRIL 3
BREAKFAST Fresh raspberries with cream Broiled Yarmouth bloaters Potatoes hashed in cream Rolls Coffee
LUNCHEON Eggs, St. Laurent Clam broth in cups Planked shad and roe Chicory and beet salad Cream puffs Demi ta.s.se
DINNER Oyster soup, family style Radishes Fillet of turbot, Nesles Fondante potatoes Salmon steak, Chambord sauce Peas au cerfeuil Hot baked apples Macaroons Coffee
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